Walking through the grocery store often sparks my best recipe ideas. Ingredients catch my eye and suddenly a new dish forms in my head.
This week I was craving fish, so I went straight to the seafood counter at my favorite market. They had a beautiful selection, but what really stopped me was something in the prepared foods case: a stuffed salmon labeled “Stuffed Rockefeller Salmon.” The salmon had been sliced down the center and filled with a creamy spinach mixture. Curious, I asked the fishmonger what was in it. He said it was cream cheese, spinach and a mix of spices. That simple description was all I needed to create my own version with a lighter, healthier twist.
Instead of buying the prepared whole stuffed fish, I opted for individual portions. It’s easier to serve and looks elegant on the plate. I carved small pockets into each fillet and filled them with a creamy spinach mixture spiced with a touch of Cajun seasoning and hot sauce for brightness. I used frozen chopped spinach for convenience and a dairy-free cream cheese to keep the filling lighter, but regular cream cheese works equally well.
My family loved it — even the kids devoured every bite. If you want an impressive yet simple salmon dinner, this Creamy Spinach Stuffed Salmon is a winner. It’s quick to prepare, bakes in about 12 minutes, and pairs beautifully with a squeeze of lemon.
Love this recipe? More salmon favorites to explore in your own collection: Blackened Pan Seared Salmon with Tartar Sauce, Easy Crispy Salmon Fish Sticks, Baked Lemon Salmon with Creamy Dill Sauce.
Creamy Spinach Stuffed Salmon
Servings: 4 people • Oven: 400°F (200°C) • Bake time: about 12 minutes
Ingredients
For the creamy spinach filling
- 10 oz frozen chopped spinach, thawed and well drained
- 4 tbsp cream cheese (regular or dairy-free)
- 2 tsp Louisiana-style hot sauce, plus more for serving
- Zest of 1/2 lemon
- 1 tsp Cajun seasoning
- 2 cloves garlic, minced
For the salmon
- 4 center-cut salmon filets (about 8 ounces each), choose thicker, fattier cuts if possible
- 2 tbsp extra virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Lemon wedges, for serving
- Freshly chopped parsley, optional for garnish
Instructions
1. Preheat the oven
Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly oil it to prevent sticking.
2. Make the creamy spinach stuffing
- Place the thawed spinach in a clean cheesecloth, thin dish towel, or paper towel and squeeze out as much excess moisture as you can. Removing the water will keep the filling from becoming soggy.
- In a medium bowl, combine the well-drained spinach with the cream cheese, hot sauce, lemon zest, Cajun seasoning, and minced garlic. Stir until the mixture is smooth and evenly seasoned. Taste and adjust hot sauce or seasoning as desired.
3. Prepare and stuff the salmon
- Pat each salmon fillet dry with paper towels. Using a paring knife, carefully cut a pocket into the side of each filet. Cut deep enough to form a roomy pocket but stop before you slice all the way through; leave at least 1/2 inch of intact flesh on each side to keep the fillet intact.
- Evenly fill the pockets with the creamy spinach mixture. Try to distribute the filling so each portion has a balanced amount.
- Drizzle the tops of the salmon with olive oil and season lightly with kosher salt and black pepper.
4. Bake and serve
- Place the stuffed fillets on the prepared baking sheet and bake in the preheated oven until the salmon is just cooked through, about 12 minutes depending on thickness. The fish should flake easily with a fork and be opaque throughout.
- Remove from the oven and serve immediately with lemon wedges and a sprinkle of chopped parsley if desired. Add a few dashes of hot sauce on top for extra heat.
Nutrition information is an approximation and will vary based on specific ingredients and portion sizes.
Additional Info
Author: Alex Snodgrass
Servings: 4 people
Like this recipe? Leave a comment below to share your results or any tweaks you made—I’d love to hear how yours turned out.